OVERVIEW:

Although traditionally made with fresh tuna in Bali, you can also use drained canned tuna as a substitute. Season the canned tuna and combine with seasonings, but avoid frying it.

INGREDIENTS:

4 fresh tuna steaks, weighing 100 gr each
¼ cup seafood spice paste
1 tsp salt
½ tsp crushed black pepper
1 tbsp freshly squeezed lime juice
2 tbsp oil
1 cup sambal matah
Fried shallots for garnish

PREPARATION:

1. Season fresh tuna steaks with seafood spice paste, salt, pepper, and lime juice.
2. Heat oil in a frying pan and cook tuna steaks for 3 minutes on each side over high heat. Avoid overcooking. Set aside and let cool, then break the tuna into small chunks. Place in a salad bowl, add sambal matah, and mix well.
3. Season to taste with salt and pepper, garnish with fried shallots, and serve at room temperature with steamed rice.